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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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âI got this recipe 25 years ago from my boyfriend's Italian barber. I've adjusted it a little and now it's my specialty,â writes Jeannie Peirce of Brentwood, California. Whip it up for dinner tonight and freeze any remaing sauce for later. Ingredients:
3 johnsonville® hot italian sausage links (4 ounces each), cut into 1/2-inch slices |
1 pound lean ground beef (90% lean) |
1 small onion, finely chopped |
2 garlic cloves, minced |
2 cans (15 ounces each) tomato sauce |
1 can (14-1/2 ounces) stewed tomatoes |
1-2/3 cups crushed tomatoes in puree |
1 can (6 ounces) tomato paste |
1-1/2 teaspoons sugar |
1/8 teaspoon pepper |
2 tablespoons minced fresh parsley |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
hot cooked pasta |
Directions:
1. In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
3. Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
4. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 10 servings.
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